PORK GRAVY MIX RECIPES

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PORK TENDERLOIN WITH GRAVY RECIPE: HOW TO MAKE IT



Pork Tenderloin with Gravy Recipe: How to Make It image

"I recently began experimenting with pork and came up with this easy dish, which has turned out to be a favorite," writes Marilyn McGee of Tulsa, Oklahoma. "I like to vary it occasionally by using lemon-pepper or garlic-seasoned tenderloin for added flavor."

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 10

1 envelope brown gravy mix
1/2 cup water
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 pork tenderloin (about 3/4 pound), cut into 1/2-inch slices
1/4 cup olive oil
1/2 pound fresh mushrooms, sliced
1 medium onion, sliced and separated into rings
Hot cooked rice

Steps:

  • In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.

Nutrition Facts : Calories 577 calories, FatContent 35g fat (6g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 2535mg sodium, CarbohydrateContent 23g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 44g protein.

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY ...



Roast loin of pork with sage & onion stuffing & gravy ... image

Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd

Provided by Lucy Netherton

Categories     Lunch, Main course

Total Time 2 hours 5 minutes

Prep Time 20 minutes

Cook Time 1 hours 45 minutes

Yield 12

Number Of Ingredients 9

1 tbsp olive oil
1 onion, finely chopped
few sage leaves, shredded
25g fresh breadcrumbs
4 good quality sausages, skinned
1.6kg boned loin of pork
2 tbsp plain flour
400ml chicken or beef stock
100ml cider

Steps:

  • Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
  • Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
  • Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it’s cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
  • Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

Nutrition Facts : Calories 572 calories, FatContent 36 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 52 grams protein, SodiumContent 0.99 milligram of sodium

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